pairing wine with pizza and then meowing about it.

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behold, the manifestation of my love of pizza and wine, a means of excusing any and all indulgences for the education and entertainment of nobody since nobody reads this stuff anyway. just look at the pretty pictures and leave a nice comment. thank you

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anchovies

Anchovies were once so repellant to my sensibilities that I ate caesar salads sans dressing for many dumb years. Servers would repeat my order back to me in disbelief and only now do I understand why: caesar dressing is fucking delicious.

Shockingly, I came around to anchovies some time in my adulthood for seemingly no reason at all, and not just in their invisible form as salad seasoning. Like soon turned into love and I found myself slamming strips of anchovies with an accompaniment crispy sage or parmesan.

Staring down this week’s tapas challenge, I couldn’t resist but to do as ninja turtles do and put some damn anchovies on some damn pizza. And it began with some flash marinating.

Parsley and garlic were chopped up for some classic accompaniment.

White anchovies were marinated in champagne vinegar and olive oil for an hour.

The marinade was sufficient enough to provide a base for the pizza. Parmesan finished the pizza before the super hot oven hugs ensued.

The oblong shape was designed to provide tapas-sized pizza bites in the final presentation.

More parmesan and parsley helped spruce up the pizza tapas before they met with their hot sherry date for the evening.

Lustau’s “Papirusa” Manzanilla was a dry and saline style of sherry that tamed the inherent saltiness of this pizza. Even with its presence, it was hard to ignore what a nightmare this pizza was to eat despite no additional salt. Please think twice before trying this style at home because I’m certainly never making this again.